Sausage Pancetta & Rosemary Pinwheels

Skewering chipolatas with rosemary not only infuses them with flavour but makes a stylish alternative to pigs in blankets

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 18

Nutrition per serving

• Kcalories

  141

• Protein

  7g

• Carbs

  4g

• Fat

  11g

• Saturates

  4g

• Fibre

  0g

• Sugar

  1g

• Salt

  1.29g

Ingredients

• 36 chipolatas
• 18 rashers pancetta or streaky bacon
• 18 rosemary sprigs, leaves picked and stalks cut into 7½ cm/3in skewers
• 1 tbsp sunflower oil

Directions

1. Heat oven to 220C/200C fan/gas 7. Cut the sausages in pairs (so you have 2 sausages still connected by skin). Unwrap the twist between each pair and squeeze into one long, uniform sausage. Place a rasher of pancetta along the length of a sausage, stretching it a little to reach. Roll up the sausage in a pinwheel and secure with a rosemary skewer. Repeat with remaining sausages, pancetta and skewers. Put pinwheels on a greased baking tray and cook for 30 mins until golden.

Categories: All Christmas